Method of treating cream or milk and butter.



I UNITED sTATEs A'r N'r FFIGE,

ALPHEUS FAY, or LOUISVILLE, KENTUCKY, AssIeNoR or ONE-HALF W. .N. ARTERBURN, or LOUISVILLE, KENTUCKY.

METHOD UQQEWTREATING CREAM on MILK AND BUTTER.

Specification of Letters Patent.

Patented March 19, 1 907.

Application filed October 27 1906. Serial No. 340,904.

To au, Ill/1107711 it'ma-y concern.- 1

Be it known that I, ALPHEUs FAY, a citizen of the United States, residing at Louis ville, in the countyof Jefferson and State of Kentucky, have invented a certain new and useful Method of Treating Cream or Milk and Butter, of which the following is a specificatIon.

In 'followin out my method I prefer to first'rem'ove t 1e cream from fresh milk by means of a centrifugal separator. Then the butter is removed from the cream, preferably by the use of a butter-separator, such as is disclosed in my application for butter-separator, filed August 25, 1906, Serial N 0. 332,047, in which the cream is maintained at a temperature of about 60 Fahrenheit and air forced through it. After the butter has been thoroughly separated from the cream the mixture should be cooled to a temperature of about Fahrenheit to assist in gathering it and to render it hard for easy removal. Thebutter thus removed is preferably worked in the usual manner, but with? out salt and placed in a cool place to keep.

The cream residue is also preserved in a cool place. Then when it is desired to market or use the cream the butter is again mixed with the cream residue by placing both in the separator and operating the same with the agitator at or near the to of the liquid in the separator. To obtain the best results, the butter should be remixed at a temperature of about 70 Fahrenheit and the mixture cooled at about 60 Fahrenheit while being agitated,

. In accomplishing this no actual heat need be a plied, since should the mixture be too cool t e 'agitation will quickly raise its temperature sufficiently to induce a thorough mixture, which should be at a temperature high enough to soften the butter, but not to melt it to an oil. If the butter is melted to an oil .in this procedure, the natural flavor and more perfectly mixed together and smoother by reason of the fact that the agitation tends to break up the natural butter globules.

I find that the cream residue and butter keep fresh and pure longer when separated than when together, so that by this method should an oversupply of cream be on hand I am able to preserve the same for a considerably longer time than if the cream and butter were left together and then obtain the same or'a better cream than before.

The passage. 1

of the air through the cream and cream residue also tends to keep it fresh and to purify.

it. It is obvious that in case-the original cream was deficient in butter an additional amount of fresh and pure butter from another source may be added, if desired, orthe butter l remixed maybe entirely from a difi erent source. The cream thus obtained is espe' cially adapted for use in making ice-cream on account of its smoothness, freshness, and

purity. It will also be seen that solid impurities in the cream, such as straw or hairs, will naturally become entangled in the butter when originally separated, so that in working these impurities may be removed.

The same process may be ap lied to the preservation of milk with equa ly good results and will be found to preserve the milk for a considerably longer time than when the butter and milk are attemped to be kept mixed.

The butter will naturally keep fresh longer than the milk or cream residue,'and this action may be utilized 'to advantage by my method as follows: Suppose a large quantity of milk or cream to be on hand and there is no prospect of using the same for a longer period thanthe milk or cream residue will remain fresh. In this contingency the butter may be removed from the milk or cream on hand and the milk or cream residue used, the butter being preserved Then when a use for fresh milk or cream is at hand the butter may be removed, from fresh milk or cream and the first butter, being still fresh and pure, substituted for it, producing a pure milk or cream smoother and better than the fresh article. In this manner the valuable portions of an oversupply or its e uivalent may be reserved indefinitel I or by Letters Patent, is

1. The method of treatin milk or cream which consists infirst removing butter from the same wlnle fresh, and then remixing but- LUI -- the residue; substantially asspecified.

ter withthe residue at a temperature below the melting-point of the butter, substantially as specified.

I 2. The method of treating milk or cream which consists in first removing butter from the same while fresh, and thenremixing the same butterwith the residue at'a temperature below the melting-point of the butter, substantially as specified.

3. The method of treating milk or cream which consists in first removing butter from the same while fresh and 'kept at-a cool temperature, and thenremixing butter with the residue first at a warmer temperature below the melting-point" of the butter and then ata cooler temperature, substantially as specified.

4. The method of treating milk or cream which consists in first separating the butter therefrom at a medium temperature; then collecting: the butter for removal at a cooler temperature; and then remixing butter with v5.; The method of treating milkor cream which 'oonsistsin first separating the butter therefrom at a medium temperature; then collecting the butter for removal at a cooler temperature and tlien remixing butter. with the residue-first at a warmer temperature below the "melting-point of the butter, and

- then at a cooler temperature, substantially as specified.

1 6. The method. of treating milli'or (ream which consists in first agitating the same while air is being passed through it to remove. the butter, and then agitating the 4 residue with a suitable amount of butter while, air is being passed through it, to remix the two,.substantially as specified.

7. The method of treating milk or cream which consists in first agitating the same at a tem erature of about 60 Fahrenheit while which consists in first removing butter from the same while fresh, and then remixing the butter with pure milk elements at a'ten'lperature below the melting-point of the butter, substantially as specified.

. ALPHEU S FAY.

Witnesses: v I

OLIVE SPRAU, BRAYTON G. RICHARDS.

air is eing passed .throughit, to remove the the melting-point of the butter; substantially 

